Animal welfare and meat quality: Methodologies to reduce pre-slaughter stress in broiler chicken

Abstract

The aim of this study was to report the causes of stress for commercial chickens during the manoeuvres performed immediately prior to slaughter. The model used to quantitatively measure the stress level of a condition was the occurrence of PSE (pale, soft and exudative) meat in the breast fillet. This abnormal meat condition affects meat quality and has damaging economic consequences for the meat industry. Several initiatives have been taken to alleviate the stressful conditions of commercial chickens. This chapter presents a detailed discussion of the techniques that would diminish, if not abolish, the stress placed on broiler chickens, thereby producing better quality breast fillet meat.